NO BAKE BLUEBERRY CHEESECAKE BARS
These no bake blueberry cheesecake bars are perfect refreshing dessert in summer days. Best are consumed lightly frozen, so they taste like creamy Popsicles.
Servings: 9 squares
Calories: 269kcal
Equipment
- Baking pan 8x8 inch
Ingredients
- 1 cup (100 g) Oreo crumbs or 12 Oreo cookies
- 1/4 cup melted butter
Cream cheese mixture
- 2 & 1/4 cup (500 g) cream cheese bars room temperature
- 1 1/4 cups sweetened condensed milk
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1 cup frozen wild blueberries
Instructions
For the crust
- Line an 8″ x 8″ square baking pan with parchment paper.
- Combine chocolate Oreo crumbs and melted butter until all crumbs are moist. Lightly press crumb mixture into prepared 8″ x 8″ baking pan.
Cream cheese mixture
- In a large mixing bowl, beat the cream cheese until smooth. Add in condensed milk, sour cream, vanilla extract, lemon juice and beat again. Divide this cream cheese mixture in (3) three equal parts and set aside. (Use medium size bowls.)
- Take one cup of wild blueberries and place them in a blender. Blend the blueberries until its smooth blueberry sauce. Use only 3/4 of the cup of the blended blueberry sauce and add it into the first of your prepared cream cheese bowls. Combine it well with spatula and place this first layer of blueberry cream cheese in baking pan.
- Next layer; mix the leftover of 1/4 cup of blended blueberry sauce into your second bowl of cream cheese. This mixture will be lighter. Combine well with spatula and pour it onto the first layer of blueberry cream in the baking pan. Level it with spatula.
- The last cream cheese layer won't be coloured with blueberry sauce at all. Spread simply the cream cheese layer on the top of all layer. Cover the baking pan with plastic food foil and secure with elastics. Place in the freezer and freeze for 6 hours or overnight.
- To serve the cheesecake bars; let it stand for 10 minutes on the kitchen counter and gently pull on parchment paper to take it out from the baking pan. Cut 9 equal squares with large knife.
- You can top cream cheese blueberry bars with fresh or frozen blueberries and sprinkle with maple flakes.
Notes
- The quantity I used for this raw blueberry cheesecake bars was in square pan 8"x 8". On the bottom of the pan, you should always use parchment paper. It will be easier to take out frozen cheesecake and cut the squares outside the pan. This is a raw cheesecake, so no baking is involved.
- The Best way, is to freeze the cheesecake overnight in the freezer, the minimum is 6 hours in freezer, to get solid texture of cheesecake bars. So make sure to prepare this recipe a day before you plan your party.
- For the topping I have used maple sugar, to add little crunch. This is an optional topping. You can use fresh or frozen blueberries to add an extra wow look. For extra smooth texture, make sure your cream cheese is in room temperature. But you can also use a hand blender to achieve the smooth texture.
- Use wild blueberries for the perfect blue colour. It can be fresh or frozen, doesn't really make a difference if it's fresh or frozen.